No Stress, No Mess

Shabbat recipes with five ingredients or less.

My mother in law is a former instructor at the French Culinary Institute in New York City. She also happened to graduate from that very institution as the valedictorian of her class. She currently freelances for Fine Cooking magazine and has served as executive chef for several of Manhattan's trendiest restaurants. She will travel for hours in search of that perfect Tahitian vanilla bean to insert in a sugar bowl "just because." She will of course always put that vanilla bean to use upon request when making individual pots de cremes or creme brulee just for me since "it takes just a minute."

That being said, I feel a little bit of pressure to perform at least decently in the kitchen despite the fact that I do not possess anything remotely resembling the aforementioned culinary qualifications. I do appreciate good food though, as well as the time to do other things before and after its preparation.

When my husband and I came from Israel to work for Aish HaTorah in New York we brought some trepidation (at least on my end) about how to feed and entertain large crowds of people for Shabbat. I used to spend the entire week preparing these meals (this is no exaggeration). It is a mitzvah to remember the Sabbath day throughout the week, but this can be done without cooking for seven days straight.

Ever since he watched an animal rights activist's film in college my husband has been a vegetarian. As a result, I am always searching for interesting yet simple vegetarian recipes. Although our home is not strictly vegetarian, I have found that there are a lot of gourmet ideas to be gleaned from vegetarian cookbooks.

One morning I headed for the local Barnes and Noble to check out their selection. I came across one called, The Vegetarian 5-Ingredient Gourmet by Nava Atlas. Inside were 250 vegetarian recipes, each comprised of no more than five ingredients. Perpetually daunted by gourmet kosher cookbooks with fabulous, albeit lengthy ingredient lists, I became inspired by this idea. I decided to apply the concept of using five ingredients or less per recipe for a five course Shabbat menu. I found that I was easily able to create a repertoire of very simple and delicious recipes. And I still have time to do other things during my week.

Except where noted, these recipes are my own and therefore reflect the casual attitude I have with respect to cooking. I generally do not use measuring spoons or cups and usually go with my feelings as I am preparing a dish. If it seems dry, I add more liquid. I go lightly on the seasoning, adjusting if required. Cooking times are approximate and I test textures with a fork as I go along. I'm not a baker, so I manage to get away with this style of casual cooking. It's fun and I rarely strike out. In fact I have only had three culinary disasters to date, two of which were results of recipes followed to the letter! Jalapeno Barley Casserole anyone? I thought not.

So read on and I hope you enjoy my recipes!

Please note: While limiting the ingredients for each recipe to five or less, the only things I have decided not to "count" are water and spices.

Soup Course"Everyone Will Think Your Bubby Made It" Chicken Soup

(8-10 servings)

Ingredients

1. Two packages of noodle soup mix (I use Noodleman's). If you do not wish to use prepared soup mix you can just cook the chicken, vegetables and seasoning for a long time and add cooked noodles separately.
2. One bag of peeled baby carrots
3. One package of celery hearts (washed and sliced)
4. Washed chicken pieces of choice (I use boneless, skinless breasts because I am finicky about bones and the like but any kind or chicken will work).
5. Two peeled and sliced onions
6. Seasonings to taste (I use frozen cubes of garlic and dill made by Sabra. They are available in many kosher stores and are fabulous. Otherwise crushed garlic and fresh dill is great. If you can't find any of the above just use the dried stuff generously with lots of salt and pepper).

Directions

1. Cook soup mix (with noodles) as per package.
2. Add everything else with water to cover and bring to boil.
3. Add seasonings and simmer for as long as you wish, adding water as necessary (longer tastes better).

Appetizer CourseChilled Salmon Filet

I am not a fan of gefilte fish. If you are, then you don't need my advice. Below are options for salmon filet. They are elegant and fast and can also be served hot as an entree for the vegetarian at your table.

Ingredients

1. One fresh boneless, skinless salmon filet for every three appetizer portions (you will cut each into thirds just prior to serving). If you are using fish for a main course, allow one whole filet per serving.
2. Olive oil
3. Bottled lemon juice
4. Seasonings: salt, pepper, garlic powder, Lawry's Seasoning Salt (my formerly secret culinary weapon).

Directions

1. Lay filets in pan (I use disposable pans so there's no clean up). For those who prefer not to use aluminum, Pyrex works well.
2. Pour olive oil and lemon juice over the fish. Be very generous with the lemon juice. The filets should literally be "swimming" in it. This is what keeps it moist and flavorful.
3. Season liberally (this is crucial) and bake (covered) until it flakes with a fork and/or smells done.

If you have used lots of lemon juice you really can't overcook it. If you are serving it hot as an entree Friday night the liquid will keep it from drying out on a hot plate, too. If you are serving it chilled, the liquid forms a nice marinade.

Keep in mind that you can always just pour any prepared sauce over the fish and bake it as well. Teriyaki or duck sauce is fine and you can dress these up by adding a little crushed pineapple, orange juice and sesame seeds. Always good to use a little olive oil first because it keeps the fish moist.

Salad Course
Four Easy Options

I serve salad between the fish and main course. It gives you time to bring out the other dishes and makes it seem more like an elegant five course meal. I am starting with lettuce as the basis for the salad options her so there may be a total of five additional ingredients.

To cleaned lettuce add:
1. One large can mandarin orange segments in juice
2. One thinly sliced red onion (Maui, if available)
3. One or two packages of Chinese noodles (You can buy these, but it's fun to save the ones that come with Chinese food delivery.)
4. Toss with good quality bottled French dressing

Option ThreeCrunchy Colorful Salad

To cleaned lettuce add:
1. A few handfuls of washed grape tomatoes (no slicing required)
2. One large perfectly ripe avocado (sliced)
3. One large yellow (or orange) bell pepper (sliced)
4. A couple of handfuls of Terra Chips or Terra Stix (the vegetable snack chips)
5. Toss with good quality bottled French or Italian dressing of choice

Option FourEasy Italian Salad

To cleaned lettuce add:
1. One can sliced hearts of palm
2. One can pitted black olives
3. One jar marinated artichoke hearts
4. A couple of handfuls of pine nuts
5. Toss with good quality bottled Italian dressing

Main Course
Baked Chicken (With Four Simple Sauce Selections)

Ingredients

1. One boneless, skinless chicken filet per person (If you prefer other pieces, use them. You can slice each breast in half before serving if they are very large.)

Directions

1. Lay chicken pieces in pan and preheat oven to 375 degrees F.
2. Add olive oil (if needed), dry seasoning and then liquid sauce of your choice from options listed below.
3. Bake until tender (you may broil at the end if you want the chicken browned).

If you want to get fancy you can add a can of drained crushed pineapple or apricots as well.

Vegetable Side Dishes
Four Easy Options

Option OneZucchini in Marinara Sauce

Preheat oven to 375 degrees F. Slice zucchini in chunks and place in pan, season with salt, pepper and garlic powder. Pour jarred marinara sauce on top and bake uncovered for 30 minutes. Check frequently to avoid overcooking!

Option TwoBaked Tomato Halves

Preheat oven to 357degrees F. Slice tomatoes lengthwise and lay halves in pan. Drizzle with olive oil and season liberally with packaged bread crumbs garlic powder, salt and pepper. Bake just until fork tender and holding their shape. (Check after 20 minutes.)

Option ThreeMaple Baked Apples (Okay, it's fruit, but I had to put it somewhere.)

Preheat oven to 400 degrees F. Wash and slice white potatoes and yams (allow half of each type per serving). Add peeled and sliced onions to taste. Drizzle and toss with olive oil and season liberally with salt, pepper, garlic powder, rosemary and thyme. Bake covered or uncovered until tender, checking after 45 minutes or so. (It should be noted that Stacey prefers them to be crispy so she does not cover the pan while baking.)

Alternative Starch Side Dishes

Just give yourself a break and use those Near East boxed rice pilaf and couscous mixes! The couscous mix takes only five minutes! You can mix in different sweet or savory options at the end of cooking like; orange juice dried cranberries and slivered almonds or canned sliced black olives with tomato juice and pine nuts. Be creative!

1. Place one Tofutti Cutie on an individual dessert plate and slice in half.
2. Separate halves slightly, leaving them joined at the top and open at the bottom.
3. Drizzle chocolate syrup on top in a zigzag design, top with rainbow sprinkles, and serve immediately.

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About the Author

Penina Jacobs is a wife, mother and educator. She has a B.A. in Acting/Directing, teacher certification in English and Drama and an M.A. in Educational Theatre from New York University. Penina is also the proprietor of an eBay store, Little Miss Modest, that specializes in new and gently used designer children's clothing. She has lectured on various topics at Aish HaTorah New York and lives in Passaic, NJ with her husband and children.

Visitor Comments: 9

many vegetarians won't eat fish either. So suggesting it as an entree for vegetarians is a little insulting. (That being said, I'm a meatatarian - it's a lifestyle choice - ha ha)

(8)
A,
December 1, 2010 4:35 AM

oh good grief! and you wonder why there is so much obesity

PLEASE! OverEaters Anonymous is the new hang out; the overweight and obessity factors are scary, unhealthy, and disgusting. Kosher should be kept Healthy. Shabbat should be kept Holy - eat and be satisfied, not the grounds for a roman food orgy. Recipes should be well thougth out, not be for pig-outs. How about soups without soup mixes? use herbs & spices; desserts without added sugar or sweeteners or sprinkles? try a new fruit platter every week; or measuring the oil and only use what you need!

(7)
Melissa,
May 27, 2010 7:42 PM

YumYum

I really like these ideas. My own mother had a catering business when I was younger so I always feel a need to "be creative & plentiful" with my own meals. However, G-d didn't bless me with the gift that she was given. Thank you so much for these recipes. I'll be adding them to my Friday nights from now on!

(6)
Shulamit,
December 27, 2009 10:51 PM

great ideas

these recipes were like a breath of fresh air! easy and tasty...

(5)
Christina,
June 18, 2009 1:34 PM

Great ideas!

I was just browsing Aish for new and different recipe ideas for Shabbos and came across these. I look forward to trying some. Thank you for sharing!

(4)
Elena,
June 16, 2009 7:33 PM

Amazing!

You're just the best.

(3)
Donna,
May 3, 2009 9:25 AM

packaged ingredients a problem

The recepies sound great, but packaged mixes for soup ie. onion soup mix/ noodle soup mix, have MSG and other bad stuff! Are there any healthy pre packaged mixes out there?

(2)
Brenda,
March 1, 2009 10:55 PM

great salads and more

Thank you! I was browsing Aish for Pesach salad ideas, and I'm grateful to have stumbled upon your Shabbos weekly planner :-) Looks great, will adopt some to update our current Shabbat planner. (and adapt a few for Pesach too)

(1)
MARCY,
October 22, 2007 9:38 AM

Thanks!

Thanks for these easy tips. It's what many women are looking for on those days when they just can't think clearly or simply wish to go simple butdo not know how.

I live in rural Montana where the Cholov Yisrael milk is difficult to obtain and very expensive. So I drink regular milk. What is your view on this?

The Aish Rabbi Replies:

Jewish law requires that there be rabbinic supervision during the milking process to ensure that the milk comes from a kosher animal. In the United States, many people rely on the Department of Agriculture's regulations and controls as sufficiently stringent to fulfill the rabbinic requirement for supervision.

Most of the major Kashrut organizations in the United States rely on this as well. You will therefore find many kosher products in America certified with a 'D' next to the kosher symbol. Such products – unless otherwise specified on the label – are not Cholov Yisrael and are assumed kosher based on the DOA's guarantee.

There are many, however, do not rely on this, and will eat only dairy products that are designated as Cholov Yisrael (literally, "Jewish milk"). This is particularly true in large Jewish communities, where Cholov Yisrael is widely available.

Rabbi Moshe Feinstein wrote that under limited conditions, such as an institution which consumes a lot of milk and Cholov Yisrael is generally unavailable or especially expensive, American milk is acceptable, as the government supervision is adequate to prevent non-kosher ingredients from being added.

It should be added that the above only applies to milk itself, which is marketed as pure cow's milk. All other dairy products, such as cheeses and butter, may contain non-kosher ingredients and always require kosher certification. In addition, Rabbi Feinstein's ruling applies only in the United States, where government regulations are considered reliable. In other parts of the world, including Europe, Cholov Yisrael is a requirement.

There are additional esoteric reasons for being stringent regarding Cholov Yisrael, and because of this it is generally advisable to consume only Cholov Yisroel dairy foods.

In 1889, 800 Jews arrived in Buenos Aires, marking the birth of the modern Jewish community in Argentina. These immigrants were fleeing poverty and pogroms in Russia, and moved to Argentina because of its open door policy of immigration. By 1920, more than 150,000 Jews were living in Argentina. Juan Peron's rise to power in 1946 was an ominous sign, as he was a Nazi sympathizer with fascist leanings. Peron halted Jewish immigration to Argentina, introduced mandatory Catholic religious instruction in public schools, and allowed Argentina to become a haven for fleeing Nazis. (In 1960, Israeli agents abducted Adolf Eichmann from a Buenos Aires suburb.) Today, Argentina has the largest Jewish community in Latin America with 250,000, though terror attacks have prompted many young people to emigrate. In 1992, the Israeli Embassy in Buenos Aires was bombed, killing 32 people. In 1994, the Jewish community headquarters in Buenos Aires was bombed, killing 85 people. The perpetrators have never been apprehended.

Be aware of what situations and behaviors give you pleasure. When you feel excessively sad and cannot change your attitude, make a conscious effort to take some action that might alleviate your sadness.

If you anticipate feeling sad, prepare a list of things that might make you feel better. It could be talking to a specific enthusiastic individual, running, taking a walk in a quiet area, looking at pictures of family, listening to music, or reading inspiring words.

While our attitude is a major factor in sadness, lack of positive external situations and events play an important role in how we feel.

[If a criminal has been executed by hanging] his body may not remain suspended overnight ... because it is an insult to God (Deuteronomy 21:23).

Rashi explains that since man was created in the image of God, anything that disparages man is disparaging God as well.

Chilul Hashem, bringing disgrace to the Divine Name, is one of the greatest sins in the Torah. The opposite of chilul Hashem is kiddush Hashem, sanctifying the Divine Name. While this topic has several dimensions to it, there is a living kiddush Hashem which occurs when a Jew behaves in a manner that merits the respect and admiration of other people, who thereby respect the Torah of Israel.

What is chilul Hashem? One Talmudic author stated, "It is when I buy meat from the butcher and delay paying him" (Yoma 86a). To cause someone to say that a Torah scholar is anything less than scrupulous in meeting his obligations is to cause people to lose respect for the Torah.

Suppose someone offers us a business deal of questionable legality. Is the personal gain worth the possible dishonor that we bring not only upon ourselves, but on our nation? If our personal reputation is ours to handle in whatever way we please, shouldn't we handle the reputation of our nation and the God we represent with maximum care?

Jews have given so much, even their lives, for kiddush Hashem. Can we not forego a few dollars to avoid chilul Hashem?

Today I shall...

be scrupulous in all my transactions and relationships to avoid the possibility of bringing dishonor to my God and people.

With stories and insights,
Rabbi Twerski's new book Twerski on Machzor makes Rosh Hashanah prayers more meaningful. Click here to order...